This recipe is adapted from the New York Times. What an excellent and hearty meal!

INGREDIENTS

Cornmeal Biscuits:

1 cup all-purpose flour

1/2 cup fine cornmeal

2 teaspoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes

3/4 cup sour cream or plain whole milk yogurt

Milk

Ratatouille:

1 large eggplant (1 1/2 pounds) cut into 1-inch chunks

3 small zucchini ( 3/4 pound), cut into 1-inch chunks

7 tablespoons extra virgin olive oil

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3/4 pound Italian turkey or chicken sausage, casings removed

1 large onion, cut into 1-inch chunks

2 red peppers, cored and cut into 1-inch chunks

3 large garlic cloves, finely chopped

28 oz can whole tomatoes, chopped

1 tsp dried thyme

2-4 tbsp pesto

DIRECTIONS

For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.

Preheat oven to 450 degrees.

For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme; simmer gently until tomatoes are cooked and mixture is stew-like, about 5-10 minutes. Stir in the sausage, roasted vegetables and pesto. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

2 cups chopped onions

6 garlic cloves, minced

1/2 tsp kosher salt

1 jalapeno (seeded if you don’t want it to be as spicy)

1 tbsp extra virgin olive oil

2 tsp ground cumin

1 cup water

1 cup vegetable broth

1 large buch swiss chard or kale

2 cups potatoes (no need to peel if they are organic, just scrub well)

2-3 cups peeled and cubed butternut squash or sweet potatoes

1 tbsp lime juice

1 1/2 cup shredded organic cheddar cheese

1 cup cornmeal

2 tbsp unbleached, organic white flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup fresh or frozen corn kernels

1/2 cup diced red bell pepper

1/2 cup fresh cilantro, minced

2 organic, free-range eggs, beaten

1/2 cup organic buttermilk

2 tbsp extra virgin olive oil

DIRECTIONS

Preheat oven to 350 degrees F.

In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.

In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.

Bake for 30 minutes, until a knife inserted in the topping comes out clean.

This is a hearty, breakfast pancake recipe. Unlike most pancakes, you won’t be hungry 2 hours after eating these. The recipe calls for fresh apples and raisins, but the pancakes are also delicious with frozen raspberries and/or blueberries.

INGREDIENTS

1 ½ cup spelt flour

½ cup unbleached, all-purpose flour

1 cup oats

¼ cup yellow cornmeal

3 tsp baking powder

1 tsp kosher salt

1 ½ to 1 ¾ cup skim milk (use less for denser pancakes or more for lighter, fluffier pancakes)

2/3 cup plain, low-fat yogurt

2 tbsp canola oil

2 eggs

¼ cup brown sugar

1 large apple, peeled, and finely diced

¼ cup golden raisins (optional)

1/4 tsp cinnamon (optional)

DIRECTIONS

Combine first 6 ingredients; stir well and set aside.

Combine milk through brown sugar in a separate bowl, whisk until combined well.

Add to flour mixture, stirring until smooth. Fold in diced apple and raisins.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup.